HOW TO MAKE BUTTERNUT SQUASH CHILI: A warming and scrumptious vegan black bean chili recipe!

butternut squash

🥗Healthier: zucchini

💰Cheaper: pumpkin

Zucchini is lower in calories and pumpkin is often less expensive.

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are high in protein and canned chickpeas are often cheaper.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier and crushed tomatoes are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and works well for sautéing.

Cut the onion in half, remove the top and bottom, and peel it.

Dice the onion into medium-sized pieces.

Choose a medium pot with a decent amount of surface area.

Add about 2 tablespoons of olive oil to the pot and turn the heat on low.

Cut the butternut squash: remove the skin, cut off the top and bottom, and then cut it in half to remove the seeds.

Peel the butternut squash using a peeler, cutting it into manageable halves.

Dice the butternut squash into medium-sized cubes, aiming for uniformity for even cooking.

Add the diced butternut squash to the pot with the oil and onions.

Add minced garlic to the pot and sweat the onions and garlic on low heat until softened, avoiding browning.

Add 3 tablespoons of chili powder, 1/8 teaspoon of cinnamon, and 1/4 teaspoon of ginger to the pot; stir to bloom the spices.

Add rinsed and drained kidney beans and black beans to the pot.

Add about 3/4 of a can of tomato paste and 3 cups of vegetable stock to the pot.

Increase the heat to medium and bring the mixture to a boil, then reduce to a simmer.

Simmer the chili until the butternut squash is tender, checking for doneness based on the size of the squash pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary